- About us
- Company details
We have been producing smoked fish since 1996.
We pay special attention to the curing of swordfish, tuna fish and salmon, and we are always committed to developing and researching new products: smoked seabream, seabass, merlin...
During the process of the fish, we employ only the traditional method of cold smoking by hanging and we exclusively use natural ingredients without any chemical additives.
To guarantee high-quality products, all processing phases, from the supply of goods to delivery, are traced and undergo health controls and laboratory checks.
Collaboration with packaging companies allows us to meet our customers’ need and partnership with logistic platforms guarantees fast and safe deliveries.
We boast the following certifications: MSC, ASC, IFS, BRCS and ISO 22000
Year of establishment:
1996
Number of employees:
FROM 10 TO 19 EMPLOYEES
Annual turnover:
between 5 and 15 million Euro
Reference year of turnover:
2019
Export turnover:
0
Activities:
Fishing and aquaculture
Processing and preserving of fish, crustaceans and molluscs
Manufacture of prepared fish meals and dishes
- Videos
- Catalogue
Altamarea Presentation
catalogue 2020
- Contact Information
- Business Proposals
Company:
ALTAMAREA S.R.L.
Web site:
Address:
VIALE DEI GIARDINI 148
City:
FAVARA AGRIGENTO (AG)
Zip Code:
92100
E-commerce:
Social media:
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Smoked swordfish, tuna and salmon FLAVOURED LINES
Before undergoing the artisanal process of smoking by hanging, the fish chunk is manually flavoured with:
- a meticulous selection of aromatic herbs that enhance its natural and original taste.
- Pink pepper and lemon peels, that gives to the artisanal-smoked fish that extra something that makes the difference.
Web site
http://www.altamareasrl.com/
Documents
Spadetta: rolled smoked swordfish with aromatic herbs
This product is part of our gourmet and premium line. The swordfish fillet, before being subjected to our traditional smoking process, devoid of any chemical additive, is flavoured inside with a mix of spices and then rolled upon itself. This process makes it stand out for its precious aroma and for its soft and easy to cut meat.
shelf life 40 days fresh /730 days deep-frozen
Packaging
- Chunk 1200/1500 gr
- Presliced in a case 100 gr
- Presliced in a neutral sleeve (100 gr, 500 gr)
- Catering pack: 1200/1500 gr divided into 3 presliced neutral sleeves of 400/500 gr each
Web site
http://www.altamareasrl.com/
Documents
Gourmet line: smoked billfish, mackerel, sea bream and sea bass
Once carefully chosen and selected, the fish fillet is hand-worked by our smoking artists according to the artisan tradition of cold smoking by hanging. No chemical additives are added and only beechwood smoke, salt and brown sugar are used.
The fillet thus processed stands out for its balanced taste and its delicate and soft consistency.
Web site
http://www.altamareasrl.com/
Documents
Smoked swordfish, tuna and salmon
thanks to the craftsmanship through cold smoking by hanging, the fish fillets releases a distinctive and delicate taste, where the aftertaste of the beech smoke is harmonious with the delicacy of the fish. The fish meats, among the most appreciated by gourmets, are versatile, thanks to their lightness and the high quality of their flesh.
Web site
http://www.altamareasrl.com/
Documents
Duetto: a hug between swordfish and tuna
Our gourmet product "Duetto" is a roll of swordfish and yellowfin tuna, which embrace each other in a mix of spices and aromas to release, during cold smoking, the best of their tastes and flavours.
Self life 45 days fresh /730 days deep-frozen
Packaging types
- Chunk 1200/1500 gr
- Presliced in a case 100 gr
- Presliced in a neutral sleeve (100 gr, 500 gr)
- Catering pack: 1200/1500 gr divided into 3 presliced neutral sleeves of 400/500 gr each
Web site
http://www.altamareasrl.com/
Documents